Recipe: Southwestern Salmon-Avocado Salad

This recipe is very filling - neither of us could eat our whole portion last night - and yummy! Slightly spicy with a nice textural contrast between crisp lettuce, chewy salmon, and creamy avocados. It's best cold, and terrific for lunch! Modified from San Antonio Chicken recipe from cdkitchen.com.

Ingredients:

• 10 ounces salmon, cubed
• 1/3 cup picante sauce
• 1/3 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 cup dairy sour cream
• 1 tablespoon mayonnaise
• 2 ripe avocado
  
• 1 habenero peppers
• Splash of lemon juice

Directions:

• Combine picante sauce, cumin and salt in 10" skillet.
• Cook salmon in sauce mixture, stirring constantly on medium, until cooked through, about 4 minutes.
• Transfer contents of skillet to mixing bowl; cover and chill thoroughly.
• After chilling, add sour cream, lemon juice and mayonnaise to salmon mixture; mix well.
• Peel, seed and coarsely chop avocado. Seed and dice habenero pepper. Add avocado and celery to chicken mixture; mix lightly.
• Spoon onto lettuce-lined salad plates. Serve with additional picante sauce.